Just a few weeks under my belt as an “Angeleno” and I am already joining in on the wine and food community around me. On Tuesday night, I was invited to preview the new spring cocktail menu at ROK Sushi Kitchen in Hermosa Beach. ROK has been a staple in the Hermosa Beach community since 2010 but they are now under new management. After trying out the new menu, it seems like they are really trying to elevate their cocktail program by bringing fresh new tastes to their menu!
We had the chance to sip 4 of ROK’s new offerings paired with some tasty apps. We started off the night with a refreshing cocktail called the Bubbly Cali. This creation consists of sparkling wine, Medlock Ames Verjus, gin, basil, and simple syrup. It was a great way to kick off the evening and it paired really well with the fresh shrimp spring rolls we were served.
The second cocktail we tasted from the new menu was the Shishito Pepper Martini. This cocktail featured shishito pepper infused vodka combined with shishito pepper simple syrup, Combier Orange Liqueur, and lime juice. Light, not too spicy, and pretty creative.
Next up was an innovative take on the trendy Moscow Mule called the Tokyo Mule. A blend of Tozai Typhoon Sake, house-made ginger simple syrup, Banzai Bunny Sake, and fresh ginger. This was the stand-out of the night for me. Not overly sweet and really aromatic. I am pretty sure dinner guests at my house will be served one of these in the near future. 🙂
We wrapped up the night with ROK’s Floral Citrus cocktail. A beautiful drink containing gin, Aperol, lemon juice, Combier Orange Liqueur, and violet liqueur. This was a little on the flowery side for my taste buds but it was definitely a well-presented creation.
Overall, ROK Sushi Kitchen’s new spring cocktail list is a great showing of well-conceived cocktails that really pair well with Asian fare. I am definitely going to stop back in to enjoy a Tokyo Mule in the near future!